• Activate yeast. In a large mixing bowl, combine warm water, yeast, salt, and sugar with a whisk.
• Make dough. Add in flour slowly using a wooden spoon. When you can no longer easily stir to combine, switch to an electric mixer with a bread hook. Mix the dough until combined and a ball of dough is formed
• Let rise. Move ball of dough to a large greased bowl and cover with plastic wrap (best to grease with spray butter to prevent sticking) and set aside in a warm spot to rise. Let rise for an hour or until doubled in size.
• Divide and cut dough. Divide dough into 6 balls and roll each ball into a ropes about an inch wide and 8" to 10" long.

  Cut ropes into 1" pieces and move to a parchment paper-lined tray.
• Preheat oven to 425ºF.
• Boil dough. In large pot over high heat combine the 8 cups of water and baking soda and bring to a boil, reduce to a bubbling simmer.

  Add pretzel bites about 10 at a time to not overcrowd the pot.

  Boil for just 30 seconds.

  Using a slotted spoon or spider strainer remove the bites from the water and place back on the parchment lined baking sheet.
• Egg wash dough bites. In a small bowl whisk egg with a splash of water. Brush egg wash over the dough using a pastry brush. Flip to coat both sides.
• Bake. Bake for 13-15 minutes until light golden brown.
• Brush with butter. Melt butter in a bowl and brush over each pretzel bite.

Add Toppings.

• Salted pretzel bites: sprinkle with the coarse kosher or coarse sea salt and serve with cheese sauce.
• Cinnamon sugar bites: place bites in a shallow dish with cinnamon sugar and toss until coated and serve with cream cheese sauce.